3 ESSENTIAL CHUTNEY RECIPES
3 Essential Chutneys that are common for the Indian Cuisine are the green, date tamarind and garlic chutneys. These 3 chutneys are an essential part of any chaat recipe. Also these chutneys and hot fresh snacks go hand in hand.
GREEN CHUTNEY - MAKES 11/2 cups 1 cup fresh coriander roughly chopped 1 cuo fresh mint roughly chopped 1 cup raw mango cut into pieces ¼ cup peanuts roasted 1 inch ginger peeled and chopped 2 -3 green chillis ¼ cup water ½ - ¾ tsp salt 1 tsp cumin powder 1 tbsp grated jaggery / sugar DATE TAMARIND CHUTNEY - MAKES 2 CUPS 1 cup dates without the seeds ¼ cup tamarind without the seeds 1 tsp hot red chilli powder ½ tsp salt 1 tsp cumin seeds 6 - 8 curry leaves limbdi 1½ - 2 cups water 1 tsp oil GARLIC CHUTNEY - MAKES 1/2 CUP 1/2 cup garlic peeled ¼ cup oil ¼ tsp salt 2 - 3 tbsp red chilli powder
PREPARATION OF GREEN CHUTNEY:
Roughly crush or chop the the peanuts so it is easier to grind them.
Add the peanuts, coriander, mint, mango, ginger and chilli paste, jaggery and water into a blender or food processor. Process the mixture to a smooth paste.
Take out the mixture into a bowl.
Add cumin powder and salt. Mix it well.
Store in an airtight jar. Keep it in the fridge. PREPARATION OF DATE TAMARIND CHUTNEY
Wash the dates and tamarind thoroughly to remove any grit present.
Remove the seeds. Put them in a pan along with the water and let it simmer over low heat till the dates and tamarind becomes soft. This will take about 15 -20 minutes.
Let the mixture cool.
Remove any seeds and fibre if any are left.
Put the mixture along with the remaining water into a liquidizer and process it into a puree. If need be add a bit more water.
Sieve the mixture.
Heat oil in a small pan.
When it is hot add the cumin seeds and curry leaves. When the curry leaves become crisp, add it to the date tamarind mixture.
Add salt and chilli powder and mix well.
Store the chutney in an airtight container. PREPARATION OF GARLIC CHUTNEY/ LASAN NI CHUTNEY
Peel and mince the garlic.
Add salt and red chilli powder to it.
Heat the oil tills it becomes hot. Add it to the garlic paste.
If the oil is less, heat some more and add to it.
Store in an airtight container.
FOR GREEN CHUTNEY:
Can add about ½ tsp garlic paste if you like. I normally don't add any so any leftover chutney can be used for Ekadashi.
If you don't want to add raw mango then increase the amount of coriander and add lemon juice.
Instead of peanut powder can add cashew nut powder or ganthias.
If you don't have mint, replace the amount with coriander/cilantro.
Can store the chutney in the freezer in a freezer friendly container.
FOR DATE TAMARIND CHUTNEY:
Add about 2-3 tbsp of ready made tamarind paste if you don't get any tamarind.
If the chutney consistency is too thick add a bit of water but don't make it too watery.
A pinch of hing (asafoetida) added with the curry leaves gives the chutney a different flavour but then you cannot use it for Ekadashi.
Store the chutney in the freezer. If left thick, can cut out chunks whenever required.
FOR GARLIC CHUTNEY:
Add more oil as the garlicky oil can be used with khichdi, dokhra, etc.
Make sure the garlic paste is submerged in the oil if you want it to stay fresh for a longer period.